A) Rice and beans B) Potatoes and cheese C) Corn and wheat D) Butter and flour
A) France B) Spain C) Germany D) Italy
A) Crescent B) Triangle C) Circle D) Square
A) Sugar B) Butter C) Eggs D) Milk
A) Baking at too low a temperature B) Not adding enough salt C) Using too much flour D) Overworking the dough
A) Spanish B) Italian C) German D) French
A) Almond paste B) Custard C) Chocolate chips D) Berry jam
A) Juice B) Soda C) Coffee D) Water
A) Italy B) France C) Germany D) Austria
A) 1850 B) 1845 C) 1838 or 1839 D) 1860
A) Laminating B) Fermenting C) Proofing D) Kneading
A) Julia Child B) Auguste Escoffier C) Marie-Antoine Carême D) Sylvain Claudius Goy
A) Pâtisserie B) Boulangerie C) Confiserie D) Viennoiserie
A) 30–40% B) 10–20% C) 70–80% D) 50–60%
A) 19th Century B) Middle Ages C) Renaissance D) 20th Century
A) Marseille B) Paris C) Vienna D) Lyon
A) Puff pastry B) Shortcrust C) Choux D) Brioche
A) Le Cuisinier françois B) All the Year Round C) Nouvelle Encyclopédie culinaire D) Not specified
A) Viennoiseries Galore B) Boulangerie Viennoise C) Croissant House D) Patisserie Française
A) 1920 B) 1905 C) 1853 D) 1915
A) The siege of Buda B) The Battle of Hastings in 1066 C) The Siege of Vienna in 1683 D) The Battle of Tours in 732
A) Julia Child B) Marie-Antoine Carême C) Auguste Escoffier D) Alfred Gottschalk
A) 1948 B) 1925 C) 1950 D) 1938
A) Constantinople in 1453 B) Budapest in 1686 C) Vienna in 1683 D) Paris in 1870
A) The European Union B) The United Nations C) NATO D) The Islamic State
A) Laugencroissant B) Kipferl C) Pain au chocolat D) Gipfeli
A) A French-style croissant with more butter B) A Swiss croissant filled with chocolate C) A croissant glazed with lye, popular in southern Germany D) An American croissant with ham and cheese
A) Rogale świętomarcińskie B) Cornetto C) Ay çöreği D) Medialunas
A) Easter B) New Year's Eve C) St. Martin's Day D) Christmas
A) 25 °C (77 °F) B) 30 °C (86 °F) C) 15 °C (59 °F) D) 19 °C (66 °F)
A) 12% B) 7.5% C) 5% D) 10%
A) 16–50 B) 30–40 C) 60–100 D) 5–10
A) 30 to 40 minutes B) 25 to 35 minutes C) 5 to 15 minutes D) 10 to 20 minutes
A) 60 minutes at 31 °C (88 °F) B) 30 minutes at 40 °C (104 °F) C) 45 minutes at 25 °C (77 °F) D) 90 minutes at 35 °C (95 °F)
A) Half moons B) Rectangular C) Triangular D) Circular
A) 150 to 180 °C (302 to 356 °F) B) 165 to 205 °C (329 to 401 °F) C) 200 to 230 °C (392 to 446 °F) D) 140 to 170 °C (284 to 338 °F)
A) Triangular B) Rectangular C) Circular D) Semi-circular
A) Saccharomyces cerevisiae B) Brettanomyces bruxellensis C) Candida milleri D) Lactobacillus bulgaricus
A) Alcoholic fermentation B) Aerobic respiration C) Anaerobic fermentation D) Photosynthesis
A) It reacts with yeast to produce more CO2. B) It creates new gas bubbles in the dough. C) It dissolves completely in the dough without any effect. D) It diffuses into preexisting gas cells incorporated during mixing.
A) It increases the flexibility of the gluten network. B) It strengthens the gluten network. C) It has no effect on the gluten network. D) Starch gelatinization draws water from the gluten network, decreasing its flexibility.
A) Fat increases crumb hardness immediately after baking. B) Increased in-dough fat reduces crumb hardness immediately after baking. C) Fat has no effect on freshly baked croissants. D) Fat makes the croissant more elastic. |